Heart-Healthy Classic Ramen Noodle Soup
Savor the comforting warmth of this Heart-Healthy Classic Ramen Noodle Soup, a wholesome twist on the beloved Japanese staple. Packed with nutrient-rich ingredients like whole wheat ramen noodles, tender baby spinach, and protein-packed tofu, this recipe is designed to nourish both your body and taste buds. The rich, savory broth is infused with fresh ginger, garlic, and low-sodium soy sauce for a burst of umami flavor, while shiitake mushrooms and a hint of red pepper flakes add depth and subtle heat. Quick and easy to prepare in just 35 minutes, this ramen noodle soup is perfect for busy weeknights or meal prep. Garnished with fresh cilantro, scallions, and a splash of sesame oil, and served with a wedge of lime for a zesty finish, this heart-healthy dish is a satisfying, guilt-free comfort food that’s as nutritious as it is delicious. Keywords: heart-healthy ramen, classic noodle soup, low-sodium recipes, quick ramen recipe.
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Ingredients
- 4 cups low-sodium chicken or vegetable broth
- 2 cups water
- 4 oz whole wheat ramen noodles
- 2 tablespoons low-sodium soy sauce
- 1 tablespoon fresh ginger (grated)
- 2 garlic cloves (minced)
- 1 cup shiitake mushrooms (sliced)
- 2 cups baby spinach leaves
- 3 scallions (sliced thinly)
- 8 oz tofu (firm, cubed)
- 1 teaspoon sesame oil
- 1 lime (cut into wedges)
- 0.25 cup fresh cilantro leaves
- 0.5 teaspoon red pepper flakes
Directions
Step 1
In a large pot, combine the low-sodium chicken or vegetable broth and water. Bring the mixture to a boil over medium-high heat.
Step 2
Add the grated ginger and minced garlic to the pot and let it simmer for about 5 minutes to infuse the flavors.
Step 3
Stir in the low-sodium soy sauce, sliced shiitake mushrooms, and red pepper flakes. Reduce the heat to medium and let it cook for another 5 minutes.
Step 4
Add the whole wheat ramen noodles to the pot and cook for about 4 minutes, or until the noodles are just tender.
Step 5
Gently fold in the cubed tofu and allow it to heat through for about 2 minutes.
Step 6
Remove the pot from heat and stir in the baby spinach leaves, allowing them to wilt slightly.
Step 7
Ladle the ramen noodle soup into bowls and garnish with sliced scallions, fresh cilantro leaves, and a drizzle of sesame oil.
Step 8
Serve the soup with lime wedges on the side for squeezing over the top before eating.
Nutrition Facts
| Serving size | (2250.8g) |
|---|
| Amount per serving | % Daily Value* |
|---|---|
| Calories | 934.1 |
| Total Fat 39.8g | 0% |
| Saturated Fat 5.6g | 0% |
| Polyunsaturated Fat 5.8g | |
| Cholesterol 0mg | 0% |
| Sodium 1694.5mg | 0% |
| Total Carbohydrate 98.1g | 0% |
| Dietary Fiber 22.3g | 0% |
| Total Sugars 10.2g | |
| Protein 62.7g | 0% |
| Vitamin D 308IU | 0% |
| Calcium 1016.5mg | 0% |
| Iron 20.3mg | 0% |
| Potassium 2121.9mg | 0% |
Source of Calories